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Return To Shop这玉米绿豆糕很容易做的。把食材混合搅匀，下锅慢火炒至浓稠，然后冷藏3个小时。冰冰凉凉滑嫩玉米绿豆糕就可以吃啦！
份量：4-5人份 / 5小碗
准备时间：10分钟
煮时：15分钟 + 冷藏3小时
材料A：
100克/1支 绿豆粉 / Nona 玉米绿豆粉 / Nona Ang Kwe cake flour
300克 玉米酱
200毫升 椰奶
700毫升 水
60克 砂糖
½茶匙 盐
材料B：
2片 香兰叶 （洗净剪段）
准备功夫：
1. 把以上材料A混合，搅拌均匀
做法：
1. 锅微热时，加入粉浆和香兰叶
2. 中小火把粉浆炒至黏稠 （大概8-9 分钟）
3. 熄火，去掉香兰叶，把炒过的粉浆加入6个小碗/模，敲平
4. 待凉后收入冰箱冷藏之少3小时
5. 玉米绿豆糕脱模，享用
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Cold Sweet Corn Ang Kwe Cake 玉米绿豆糕
Course: DessertCuisine: ChineseServings
6
servingsPrep time
10
minutesCooking time
15
minutesThis is super easy to make at home, never try, never know!
Ingredients
- Ingredients A
100 g / 1 stick mung bean flour / Nona Ang Kwe cake flour
300 g creamed corn
200 ml coconut milk
700 ml water
60 g granulated fine sugar
½ tsp salt
- Ingredients B
2 pc pandan leaf (wash and cut)
Instructions
- Preparations
- Mix all Ingredients A in a pot
- Steps
- Warm the pan with medium-low heat, add the mixture and pandan leaf
- Cook the mixture until it becomes thick and well done (around 8-9 minutes)
- Turn off the gas, remove the pandan leaf, fill mixture into 6 small bowl / mould
- Leave it cold then store in the fridge for at least 3 hours
- Retrieve ang kwe cake from the bowl / mould, ready to serve!
Recipe Video
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